成熟度组
0.4
作品
11s/7s Ratio
1.879
蛋白质 13%
34.22
油 13%
16.84
Sucrose db
6.8
Raffinose db
0.9
Stachyose db
5.1
Lysine
6.83%
五种必需氨基酸
14.88%
11s/7s (Glycinin & β-conglycinin) data was determined using gel electrophoresis. Protein was extracted from soybean samples and the concentration standardized. Protein was separated on gradient SDS-PAGE gels, then stained, and protein subunits analyzed using imaging software to create the level of proteins and subsequent ratio of 11s and 7s storage proteins.